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May 2, 2008 7:57 am US/Pacific
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Bread Salad
Bread Salad
Serves 4 to 5
This easy salad uses yesterday's bread and your favorite vegetables. Any bread works, but a heartier type such as sourdough, French or Italian is best. It's a great salad that uses seasonal vegetables-cucumbers, tomatoes, zucchini, onions, celery, and sweet red and green peppers. Vary the vegetables and herbs according to your taste and availability. This nearly fat-free salad makes a nice contrast of crunch and color to serve with grilled meats or vegetables or as a refreshing lighter main course served on large lettuce or even red cabbage leaves.
½ loaf day-old country style bread or about 4 to 6 thick slices, crusts removed if desired, cubed
1 cucumber, peeled, seeded, chopped
4 medium tomatoes, peeled and seeded if desired, chopped
1 small red or sweet onion, thinly sliced
2 medium ribs celery, chopped, optional
1 green or red pepper, chopped, optional
1 clove garlic, pressed
2 tablespoons fruity olive oil, or to taste
1 to 2 tablespoons wine vinegar, or to taste
Small handful of fresh herbs such as parsley, basil, thyme or oregano, either mixed or just one or two, finely chopped
Salt and pepper to taste
1 tablespoon capers, or to taste, optional
In a large bowl, mix all ingredients and let stand at room temperature or refrigerate for at least an hour.
Mix and adjust seasoning. If too dry, adjust the oil and vinegar. You don't want it soggy and remember the salt brings out the juices from the vegetables.
From The $5 Chef: How to Save Cash & Cook Fast,
Marcie Rothman www.5dollarchef.com.
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